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1
Preheat oven to 350 F.
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2
Place the cubed potatoes into a large pot. Cover the potatoes with 1-inch of cold water and bring to a boil over high heat. After the potatoes have boiled for five minutes check to see if they are easily pierced with a fork. If they are, drain the potatoes and transfer them to a large mixing bowl. If not, keep cooking and checking them until they're fork tender.
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3
While the potatoes are boiling, melt two sticks of butter in a large skillet over medium-high heat. Add the chopped onions and celery and cook over medium-high heat until they're soft, about ten minutes. Set aside.
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4
In another large skillet melt the third stick of butter over medium hat. Add the bread cubes and cook over medium heat until they're golden brown. Add the parsley, thyme and rosemary and cook 1-2 minutes longer. Set aside.
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5
When potatoes are done, drain them and put them into a very large bowl. Add salt, pepper and milk to the cooked potatoes. Mash with a hand mixer or stand mixer until they're smooth. Add the eggs and whip potatoes and until they're light and fluffy.
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6
Gently fold the celery and onion mixture, and the herb bread cubes into the whipped potatoes. Transfer mixture to a buttered 2-quart baking dish and bake at 350 F for one hour, or until the top is starting to turn golden brown.
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7
To prepare this dish ahead of time, assemble Filling in the buttered dish but do not bake it. Cover dish with plastic wrap and store it in the refrigerator for up to three days. On the day you want to eat it, let the dish sit at room temperature for about 30 minutes, and then remove the plastic wrap and bake it in a 350 F oven for one hour, or until it's golden brown on top.
